TARRAGON AND APPLE CHICKEN SALAD
INGREDIENTS
Dressing
1 Cup Mayonnaise
2 Tbsp Apple Cider Vinegar
2 Tbsp Honey
1 Tbsp Poppy Seed
1 1/2 tsp Tarragon, Dried
1 tsp Thyme, Dried
1/2 tsp Celery Salt
1/4 tsp Allspice
Salt and Pepper to Taste
Salad Mix
1 Rotisserie Chicken, Meat Pulled from Bones and Small Dice
1 Cup Red Apple, Small Dice
1 Cup Pecans, Toasted then Rough Chopped
3/4 Dried Cranberries
1/2 Cup Celery, Small Dice
NEXT LEVEL TIP:
You can always use fresh instead of dried herbs. Typically you will double the amount of dried herbs when substituting fresh herbs. So for this recipe, you want about 2 Tbsp of finely chopped Fresh Tarragon and 2 tsp of finely chopped Fresh Thyme.
Directions:
In a Small Mixing Bowl, combine all ingredients for the dressing, and stir until fully incorporated.
Season to taste with salt and pepper
Set in fridge, for about 30 minutes while preparing the remainder of the salad.
In a medium sized skillet toast pecans over medium high heat, tossing every 2-3 minutes, for 8-10 minutes, or until there is strong aroma or light browning.
Remove from pan let cool, and roughly chop, set aside.
In Large Mixing Bowl, combine, Toasted Pecans and the remaining ingredients for the “Salad Mix”
Add Dressing and mix together, let sit at least 30 minutes in the fridge before serving. Can be cover and held over night for the next day.
Serve on a platter, a bowl with crackers, or as a sandwich or lettuce wrap and enjoy!
NEXT LEVEL TIP:
You can always candy those pecans to give them an extra crunch and extra pop! lightly coating them in sugar or honey before you toast them will do the trick. It will take a more watchful eye as the sugar and honey can burn more easily, and it may take some extra tosses but is worth it!
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!